~Raspberry Butterfly Cupcakes~

• 125 g/4 oz caster sugar
• 125 g/4 oz soft margarine
• 2 medium eggs
• 125 g/4 oz self-raising flour
• 1/2 tspbaking power
• 1/2 tsp vanilla extract
• To Decorate: 4 tsp seedless raspberry jam 12-14 fresh raspberries icing sugar, to dust on top the cupcake.

1. Preheat the oven to 190*c/375*F/ Gas Mark 5. line one or two bun trays with 12-14 cases, depending on the depth of the holes.
2. Places all the cupcake ingredients in a large bowl and beat with the electric mixer for about 2 minutes until smooth. Fill the paper cases halfway up the mixture.
3. Bake for about 15 minutes until firm, risen and golden. Remove to a wire rack and cool it. When it's cool, cut a small circle out of the top of each cupcake and then cut the circles in half like a wings shape.
4. Fill each cupcake with a teaspoon of raspberry jam. replace the wings at an angle and top each with a fresh reaspberry. dust lightly with icing sugar and serve immediately.

sugar, margarine, eggs, flour, tspbaking power, vanilla, raspberry

Taken from www.yummly.com/recipe/-_Raspberry-Butterfly-Cupcakes_-770999 (may not work)